Chayote slow-cooked in a tomato base – simple flavors that get their kick from a tempering of mustard and asafoetida. This is one of those curries that only ask for time, not exceptional skill or effort.
Before the recipe, a note on the starring ingredient: chayote or chow chow as it’s called where I live. In case this vegetable is unfamiliar to you, read about it in its debut recipe on The Steaming Pot: the easiest chayote stew…
…and if you live anywhere near Bangalore, make the chayote a must-have part of your grocery shopping. Why, did you ask? Well, check its price for one:
Yes – I had to rub my eyes to believe it too. You can actually buy a kilogram of chayote in under Rs. 6!
Before the recipe, here’s a pic of Chayote Tomato Curry served alongside panchmel dal, anar kheera salad, dahi and rice.
[For 4 servings]
- Chayote – 500 grams (1 large/2 small)
- Tomatoes – 400 grams (4 large)
- Green chili – 1 or 2 (adjust to taste)
- Salt – to taste
- Kashmiri red chili powder – 1 teaspoon [buy here]
- Turmeric powder – 1/4 teaspoon [buy here]
- Asafoetida powder – a pinch [buy here]
- Mustard seeds – 1 teaspoon [buy here]
- Mustard oil – 1 tablespoon
- Fresh coriander leaves – for garnishing
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How To Make Chayote Tomato Curry:
Wash the chayote and boil till softened. If using an Indian-style pressure cooker, boil on high heat till you hear a whistle. If using a large chayote, boil till you hear two whistles.
Let the boiled chayote rest till it is cool enough to handle. Peel off the skin, remove the seed, chop into 2-cm chunks.
Quarter the tomatoes and place in a mixie or food processor. Puree the tomatoes.
Heat a tablespoon of mustard oil in a pan. Add a teaspoon of mustard seeds to the hot oil. Let the seeds splutter.
Follow with a pinch of asafoetida powder and a few seconds later, the whole green chilies and tomato puree. Stir in salt to taste.
Let the tomato puree bubble and hiss for five minutes on medium heat; stir every minute. Mix turmeric powder, red chili powder and cook for another minute.
You will see the puree thicken and darken as it cooks. At this stage, add the chow chow cubes to the cooking tomato puree.
Add half a cup of water and bring to a bubbling boil. Set the heat to low and let the curry stew covered for 15 minutes. Stir around once of twice in between to ensure even cooking.
When the curry has thickened, chayote pieces have softened enough and blended well the tomatoes, switch off the heat and give the pan rest time for another 10 minutes.
Chayote Tomato Curry is ready.
Meal below: chayote tomato curry with spring onion jhunka, baingan bhaja, boiled rice.
Interested in trying out more chayote / chow chow dishes? Check out:
- chow chow raita
- chayote toor dal
- apple chayote salad
Like the idea of tomato-based stews? There are more on The Steaming Pot, see:
- baby potato and okra stew
- ridge gourd tomato curry
The post Chow Chow Tamatarwale: Chayote Tomato Curry appeared first on The Steaming Pot.